PEPOWN in Chigasaki Pairs Yamabushi I Saison one with Octopus Marinade
PEPOWN, a brewery and bottle shop in Chigasaki, has introduced a pairing of its new octopus and celery marinated in dou-chi with Tamamura Honten’s saison, Yamabushi I Saison one. The beer highlights locally grown sake rice and Shinshu Wase hops.
Hop BroPEPOWN in Chigasaki has suggested pairing Yamabushi Ichi Saison one with a seasonal octopus dish.
MugiWhoa, octopus with beer? And what is douchi marinade supposed to taste like?
Hop BroIt combines springy octopus and crisp celery with douchi, a fermented black-bean seasoning. Deep fermented savoriness meets sesame oil and aromatics.
MugiDouchi sounds powerful already! Is this fermented black-bean seasoning kind of like miso?
Hop BroThey have a similar spirit. Douchi is salty and intensely savory, adding depth to food—basically an umami amplification device.
MugiI want that title in my kitchen! So what kind of beer goes with it?
Hop BroTamamura Honten’s Yamabushi Ichi Saison one is a 6.5% saison, made with estate-grown sake rice and Shinshu Wase hops for a distinctly Japanese character.
MugiI hear “saison” all the time, but what is it? Does it have farmhouse beer roots?
Hop BroExactly. It originated as a Belgian seasonal farmhouse style. Its bright finish, grainy roundness, yeast character, and hop aroma are great for handling complex dishes.
MugiIt holds up the octopus umami, douchi richness, and celery freshness? Beer’s version of a reassuring big brother!
Hop BroAnd it refreshes the finish, inviting another bite. PEPOWN opens at 3 p.m. weekdays and noon weekends, so check the latest menu before going.
MugiThen it’s a toast to octopus and saison in Chigasaki! I need this fermented-umami pairing now!
PEPOWN in Chigasaki has introduced a new food item, octopus and celery marinated in dou-chi, paired with Yamabushi I Saison one from Tamamura Honten.
The dish combines tender octopus and crisp celery with dou-chi, a fermented Chinese seasoning made from black beans. Sesame oil and aromatic vegetables add depth, creating a savory plate designed to accompany drinks.
The recommended beer is Yamabushi I Saison one. It is a saison with an ABV of 6.5%. According to PEPOWN, the beer is brewed with homegrown sake rice and Shinshu Wase hops, giving it a distinctly Japanese character.
Its grainy depth and hop expression should complement the umami of the dou-chi marinade, while the saison’s refreshing profile can balance the richness of the dish and the freshness of the celery.
PEPOWN is a brewery and bottle shop focused on quality beer and other carefully selected drinks. It opens from 3:00 p.m. to midnight on weekdays and from noon to midnight on weekends and public holidays. Since the food menu changes gradually with the seasons, visitors should check the latest offerings when planning a stop in Chigasaki.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroPEPOWN in Chigasaki has suggested pairing Yamabushi Ichi Saison one with a seasonal octopus dish.
MugiWhoa, octopus with beer? And what is douchi marinade supposed to taste like?
Hop BroIt combines springy octopus and crisp celery with douchi, a fermented black-bean seasoning. Deep fermented savoriness meets sesame oil and aromatics.
MugiDouchi sounds powerful already! Is this fermented black-bean seasoning kind of like miso?
Hop BroThey have a similar spirit. Douchi is salty and intensely savory, adding depth to food—basically an umami amplification device.
MugiI want that title in my kitchen! So what kind of beer goes with it?
Hop BroTamamura Honten’s Yamabushi Ichi Saison one is a 6.5% saison, made with estate-grown sake rice and Shinshu Wase hops for a distinctly Japanese character.
MugiI hear “saison” all the time, but what is it? Does it have farmhouse beer roots?
Hop BroExactly. It originated as a Belgian seasonal farmhouse style. Its bright finish, grainy roundness, yeast character, and hop aroma are great for handling complex dishes.
MugiIt holds up the octopus umami, douchi richness, and celery freshness? Beer’s version of a reassuring big brother!
Hop BroAnd it refreshes the finish, inviting another bite. PEPOWN opens at 3 p.m. weekdays and noon weekends, so check the latest menu before going.
MugiThen it’s a toast to octopus and saison in Chigasaki! I need this fermented-umami pairing now!
